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Thursday, September 2, 2010

Homemade Pancake Mix Recipe

This summer I decided to try to make my own pancake mix instead of using Jiffy or Bisquick.  I don't make everything from scratch, but like to think I am feeding my family the healthier option, when able.  We have pancakes a couple times a month (with real maple syrup) for dinner, so this was a good meal to rethink.

First I made just one batch of homemade pancakes.  They were good.  I think I used this recipe.  But I was disappointed.  Part of the joy of pancakes for dinner is that there is so little prep.  So I hunted down a recipe that was a "mix" that I could mix once and use repeatedly.  I found one and enjoyed it, too.

It is a bit different than box mixes because it has some wheat flour in it.  I used white whole wheat, and no one complained.  (It did surprise me that my husband didn't mind.  He tends to dislike when I try to make things healthier.)

This recipe is from  You can view the original recipe here, including additions for blueberry banana pancakes.

Homemade Pancake Mix 
4 c all-purpose flour
2 c whole wheat flour
2/3 c sugar
2 T baking powder
1 T baking soda

Mix ingredients together and store in large tub or resealable plastic bag.  Store for up to 6 months in a cool, dry place.

To make 1 batch of pancakes
Combine 1 egg and 3/4 cup milk.  Whisk in 1 cup of pancake mix.  Cook 1/4 cup at a time on a greased, hot griddle.  Turn when bubbles come to the top.

Do you have a favorite pancake recipe?  I'd love to hear it!


Christy said...

I use an Ellie Krieger pancake recipe because it is healthy and everyone in my house likes it. Jessica Seinfeld's cookbook had one of those pancake "mixes" that you can make ahead and just add wet ingredients. I remember that being good too.

Anonymous said...

Here is a great recipe for Oatmeal Flaxseed Pancakes. They are SO delicious...even the kids liked them. I add a cup of blueberries to the mix also. :)

* 2 cups Quaker or other brand Old Fashioned Oats (not steel cut or instant)
* 2 and one half cups skim or 1% milk
* one teaspoon vinegar
* one and one half teaspoons baking powder
* one whole egg plus 3 egg whites
* one tablespoon canola oil
* three quarters cup of whole wheat flour
* three quarters cup of ground flax seeds


The night before, mix dry oats with milk and refrigerate.

The next day, remove from the fridge and stir well. Add the vinegar, baking powder, egg and egg whites, canola oil, whole wheat flour, ground flax seeds and salt, and whisk till well moistened. Take care not to over-beat.

Allow batter to rest while you heat a griddle to medium high.

Pre-heat oven to 175 degrees, or whatever is your oven's lowest setting, and put a large oven-safe platter in it to warm.

Add half the reserved canola oil to the hot griddle, tipping the pan and/or spreading the oil evenly with a medium-size, flexible pancake turner.

When you are sure the griddle is hot, dollop the batter onto it, using a sauce ladle.

Turn pancakes when edges are firm and bottom surface is lightly golden. Check for done-ness by lifting pancake edge and peeking underneath to observe color. As pancakes finish cooking, lift them onto the warmed platter, and put them in the oven while fresh pancakes are cooking. About halfway through, add the rest of the reserved canola oil to the griddle, and spread it with the back of the pancake turner.

Serve pancakes arranged on the warmed platter.

Miller Moments said...

Your recipe is similar to one that my husband makes. In fact, I think he's making them right now! :)

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